Super easy, super delicious. Perfect for breakfast, dessert or anything(and everything) in between. Serve 8- 10Ingredients:4 free-range eggs500 ml milk150g Carboor Harvest Hazelnut flour25g Cacao powder2 tablespoons caster sugar25g unsalted butter50g Roasted hazelnuts, roughly `choppedpinch of saltFilling:1 cup thicken cream 1 cup dark melting chocolate1 cup Carboor Harvest Hazelnut butterWhisk the eggs, milk and sugar together, then gradually stir in the hazelnut flour.Melt the butter in a small saucepan over medium heat until it bubbles and becomes light brown.Preheat a 10inch crepe pan over medium heat. Melt 1 cube of butter in the pan. Add ¼ cup of batter and quickly tilt the pan to form an even coating. As the pancake set, little bubbles will appear on the surface...
Serves 1 Ingredients For the shake 1 large ripe banana, sliced and frozen 2 Tbsp Carboor Harvest Hazelnut butter with cacao 250 - 350 ml Carboor Harvest Hazelnut milk (unsweetened) 1 Tbsp (5g) cacao powder or unsweetened cocoa powder 1-2 dates, pitted Pinch of salt Topping: Optional: 1/2 cup ice 1/2 banana, sliced 10g raw hazelnuts, halves 5g crushed pistachio 2g desiccated coconut 1 Tbsp granola Sprinkle chia, sesame seeds and shredded dark chocolate Instructions Pour into bowls and top with banana, raw hazelnut, crushed pistachio, granola and sprinkle chia, sesame seeds, and shredded dark chocolate to serve. Enjoy! Taste and adjust flavors, adding more banana or dates for sweetness, cacao for chocolate flavor, hazelnut butter and pinch...
Makes 30 Ingredients 30g butter, softened 110g light brown sugar 1 tsp vanilla extract 3 eggs ¾ cup (110g) Carboor Harvest hazelnuts flour 35g self-raising flour 35g cocoa powder 150g roasted hazelnuts, chopped coarsely 60g dark eating (semi-sweet) chocolate. Chopped finely 30g milk eating chocolate, chopped finely 60g white eating chocolate, chopped finely Method Beat butter, sugar and extract in small bowl with electric mixer until combined. Add eggs, beat until combined. Stir in sifted dry ingredients, then nuts and chocolates. Cover mixture, refrigerate 1 hour. Preheat oven to 180c (350F). Grease oven trays. Divide dough in half, roll each portion into a 15cm(6-inch) log; place log in trays. Bake logs about 25 minutes. Cool on trays....
Makes 100 macaroon shells Ingredients 300g hazelnut meal 300g pure icing sugar 110g egg whites, at room temperature 300g caster sugar 75g water 110g egg whites, extra, at room temperature Food colouring, if required Method Macaroon Shells Grease 3 large baking sheet and line with non-stick baking paper. Combine hazelnut meal and icing sugar in a bowl. Sieve the mixture into a large bowl. Put the egg whites in an electric mixer with a whisk attachment. Put the sugar and water in a small saucepan over low heat and stir until the sugar has dissolved. Use a clean brush to brush down the side of the pan to avoid any crystallisation. Increase the heat and bring to boil....
Serves 8 - 10 Ingredients: For the cake: 170g butter 240g caster sugar 80g unsweetened cocoa powder 300ml milk 3 eggs 200g Carboor Harvest Hazelnut flour 1 ½ tsp baking powder ½ tsp salt For the icing: 200g Dark chocolate, finely chopped 180ml double cream 30g butter, diced 20ml Carboor Harvest Hazelnut butter with Cacao 50g Roasted Hazelnuts, roughly chopped Method Preheat oven to 180c (350F). Grease two 23cm (9-in) round tins and the bottoms with greaseproof paper. Beat the butter and sugar together until pale and creamy. In a separate bowl, mix the cocoa with little of the milk to make a smooth paste, then beat into the butter and sugar mixture. Beat in the eggs...
